Publication: Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread
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Issued Date
2018
Resource Type
File Type
application/pdf
ISSN
12267708
Other identifier(s)
2-s2.0-85047659098
Rights Holder(s)
Scopus
Bibliographic Citation
Food Science and Biotechnology. Vol 27, No.4 (2018), p.1201-1208
Suggested Citation
Rakkhumkaew N., Pengsuk C. Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread. Food Science and Biotechnology. Vol 27, No.4 (2018), p.1201-1208. doi:10.1007/s10068-018-0332-2 Retrieved from: https://hdl.handle.net/20.500.14740/4215
Author(s)
Abstract
Chitosan and chitooligosaccharides were extracted from white-leg shrimp shells by chemical treatment. Low molecular weight (13 kDa) and a high degree of deacetylation (54.83%) in chitooligosaccharides led to high water solubility compared to chitosan. Antimicrobial assays indicated that chitosan and chitooligosaccharides exhibited marked inhibitory activity against food-borne pathogenics, spoilage bacterial, and fungal strains tested. However, chitooligosaccharides revealed greater inhibitory effects than chitosan on tested microorganisms. The substitution of flour by chitosan or chitooligosaccharides in bread formulation (1 g/100 g total weight basis) showed antimicrobial effects against Bacillus cereus and Rhizopus sp. growth. Also, the fruity odor in bread containing chitosan or chitooligosaccharides was delayed. Interestingly, the bread containing chitooligosaccharides showed a stronger inhibitory effect against B. cereus and Rhizopus sp. compared to bread containing chitosan and control, where B. cereus and Rhizopus sp. were observed growing on the surface of bread after 4 days of incubation at 30 °C. © 2018, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature.